Super soft burger buns/dinner rolls

So here comes a confession.. I love bread!! Pastries, toast, bagels, all of it. I especially love homemade breads and pastries because i find the smell they give your house irresistible and festive.

Also, there is something almost therapeutic in kneading the dough with your bare hands. Yes, I know they have machines for that now, and even bread machines that make and bake all at once, but what can I say.. I like getting my hands dirty from time to time.

That been said, let’s jump right into it.

Ingredients :

570 gr all purpose flour (20.1 oz)

55 gr sugar (1.94 oz)

13 gr salt (0.4 oz)

55 gr butter (1.94 oz)

1 package of dry yeast (aprox. 7 g-0.24 oz)

1 egg+1 egg for egg wash

270 ml milk (9.1 fl oz)

Procedure:

Don’t be intimidated about making your own buns. As long as you don’t kill the yeast, this is a really easy recipe that only needs your patience to knead the dough, or your kitchen aid’s patience if you have one!

Scale all the ingredients

In a big bowl, mix 5 spoons of flour (from the one you scaled already) with half of the sugar and the dry yeast

Warm up your milk. Do not boil or make it hot because it will kill the yeast and your dough won’t rise. It needs to be just warm (you can put a finger inside to test the temperature). Leave it cold and your yeast won’t activate

Pour half of the milk over the yeast mixture, mix with a spoon and leave aside in a warm place until it doubles in size or you see the yeast is working

In a big bowl, mix the flour (that you are left with after taking the 5 spoons) with the salt and the rest of the sugar

Melt your butter but make sure it’s just warm, not hot. Mix it with the other half of your milk and with 1 egg

Start kneading the dough: add to the big bowl of flour your yeast mixture and little by little your egg-milk-butter mixture. Knead until you have a smooth dough and you can see your fingers trough the dough when you stretch it (like a window). It will take 10-15min, depending on how fast you are

When the dough is ready you will see a window

9.Shape the dough into a ball and put it in a clean bowl with a bit of oil on the bottom . Let it bulk proof until it becomes doubled in size

10.Take it out, knead it for a couple more seconds to get the air out of it and them portion it into 80 gr (2.8 oz) pieces, for each burger bun. If you’re making sliders, you can do 60 gr or 70 gr, depending on the size of your patty

11. Make the buns round and put them in a tray lined with baking paper

buns before proofing

12. Let them proof again, until almost doubled in size

13. Beat one egg and brush the eggwash on top of your buns, then sprinkle sesame or poppy seeds to make them pretty

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Mother of daughters and wife. I am passionate about helping you turn your way of living into a natural and inspiring one. From healthy and yummy cooking to green cleaning tips, waste-free lifestyle guidance, day to day inspiration, crafts and kid-friendly activities, I've got you covered! Add in some mom-centered advice and some Christian orthodox faith and you will want to come back! Read More…

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